Subtotal

Subscription Subtotal

Shipping minimums met. Hooray!

$55 frozen minimum. Tell me why

Add to checkout

$40 dry goods minimum.

Since you have subscriptions in your cart, the minimum applies to the subscription items only.

Add to checkout

Your cart is currently empty.

Discover the world's most premium zero added sugar ice cream

Chocolate Peanut Butter Ice Cream Cake

[[ recipeID=recipe-8lx2bvlq1, title=Peanut Butter Ice Cream Cake ]]

Leave a comment

Back to Recipes

You might also like

Apple Cider Doughnuts

Apple Cider Doughnuts

Monkey Bread

Red, White, and Blue Float

Red, White, and Blue Float

Strawberry Crepe

Strawberry Crepe

Keto Cannoli

Lemon Bundt Cake

Lemon Bundt Cake

Keto White Russian

Keto White Russian

Keto Affogato Recipe

Zero Added Sugar Affogato

Chocolate Peanut Butter Ice Cream Cake

This decadent dessert features layers of smooth, keto-friendly peanut butter ice cream and a crunchy almond flour crust, perfectly balanced with loads of flavor and texture. Topped with a luscious sugar-free chocolate ganache and sprinkled with crushed peanuts, each slice offers a heavenly combination of flavors and textures.

Servings: 8 Servings

Keywords: Cake, Ice Cream Cake, Ice Cream, Peanut Butter

Prep Time: 15 mins
Cook Time: 3 hours 0 mins
Total Time: 3 hours 15 mins

Ingredients

Instructions

Ingredients

Cake Base

1 ½ cup almond flour
⅓ cup Dutch cocoa powder
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ cup monk fruit sweetener
2 eggs, room temperature
2 tbsp coconut oil
3 tbsp unsweetened almond milk
1 tsp vanilla extract
1 Pint Keto Pint Peanut Butter Ice Cream

For garnish

½ cup heavy cream
2 tbsp monk fruit powdered sweetener
¼ tsp vanilla extract
1 tsp dark chocolate shavings

Instructions

Preheat the oven to 350 degrees F. Grease a 7-inch springform pan with oil, place parchment paper over it, and set aside.
For the base: Mix the dry ingredients and wet ingredients separately. Carefully combine both together. Transfer the cake batter to the prepared cake pan lined with parchment paper.
Bake the cake for 20-25 minutes until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool down.
Start assembling: Place the cooled cake in the bottom of the adjustable ring cake mold. Add the softened keto peanut butter ice cream on top and spread it evenly. Freeze the cake for 3 hours.
In a bowl, beat the heavy cream with sweetener and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag. Make rosettes or any design around the cake using a piping bag. Freeze again until solid (4-7 hours).
Garnish the cake with chocolate shavings in the center and slice to serve.